Coconut Papaya Rice Food
COCONUT-PAPAYA RICE
Creamy and fragrant, this mouthwatering rice dish makes a good savory side or a sweet breakfast or dessert treat!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 37m
Yield 6
Number Of Ingredients 7
Steps:
- Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
- Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.
Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 135 mg
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
- Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
COCONUT TAPIOCA PUDDING (RICE COOKER)
For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.
Provided by duonyte
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
- Open the cover and stir briefly every 20 minutes, then close cover.
- At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
- Let cool. Serve warm, or refrigerate covered with plastic wrap.
- Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
COCONUT RICE
This Thai coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad.
Provided by Leela Punyaratabandhu
Categories Rice Coconut Vegetarian Grains
Number Of Ingredients 6
Steps:
- To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
- As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.
CARIBBEAN COCONUT RICE
This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.
Provided by JenniH76
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
- Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g
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